Roast Chicken
Ingredients
- 1 size 18 bio-dynamic chicken
- Butter
- Salt
- Pepper
- Big handful of stuffing
Method
Pat the chicken dry inside and out, fill the cavity with your stuffing, rub the skin of the chicken with butter and season well with salt and pepper.
Place onto a large roasting tray then into a 190c preheated oven for about 45 minutes. To test if the chicken is cooked to perfection, insert a knife into the joint between the leg and the breast, the juices should run clear.
It’s always a good idea to rest your chicken for about 10-15minuites before serving, to do this turn your chicken upside down so the juices run down into the breast meat, this ensures your chicken is juicy
Roasted Vegetables
The selection of veg is up to you, here are some favourites:
- 2kg sobego potatoes (peeled and par boiled)
- 8 parsnip parsnip
- 6 carrots
- 1 large celeriac
- 4 heads of fennel
- 1 head of garlic - split
- 12 eschallot or 2 red onions
Method
Peel and cut vegetables as required, after your chicken has been cooking for about 10 minutes get as much veg around the chicken as possible so they roast in the beautiful chicken juices, use a second roasting tray if required.
Chicken sandwich
Once cool, make your favourite sandwich filling, here are a few ideas...
Chicken, Mayonnaise, diced celery, diced apple and a few walnuts Chicken, a bit of salad dressing, thinly sliced spring onions chicken, roasted corn and rocket
Chicken and rice soup
Place your chicken carcasse into a large pot along with a couple of peeled carrots and 1 cup of arborio rice.
Cover with plenty of water add some salt and pepper and bring to the boil, simmer for about 1 1/2 hours very gently stirring from time to time.
Remove the chicken carcase and scrape off any remaining meat and add back to the soup. You should have a thick and hearty soup that you can pop into the fridge and this will keep for a couple of days.
When you’re ready to eat your soup, carefully reheat (you may need to add a touch of water as it would have thickened quite a bit). Make sure your soup boils!
While your soup is heating place into a food processor and blend into a puree the following:
1. Really ripe tomato, chopped tomato.
2. Cloves of peeled garlic.
3. Few sprigs of fresh oregano, leaves removed of the stem 100ml extra virgin olive oil salt & pepper.
Just before you serve your soup stir in the tomato puree to finish, serve with a big chunk of sourdough and butter
Roasted Vegetable frittata
Ingredients
- 2 cups of chopped left over roasted vegetables
- 4-5 eggs (just enough egg to coat veg well)
- 1 bunch chopped parsley
- Salt and pepper
Method
Place your veggies into a bowl with the parsley, crack the egg straight into the vegetables and with a wooden spoon mix everything together. You don’t need to beat everything too much, just simply combine.
Pre-heat your oven to 170c. Then place a small frypan (preferable non stick if you have it) onto a high heat, add a good slug of olive oil to the pan and when the oil is nice and hot very carefully pour the vegetable mixture in, use your wooden spoon to spread everything out evenly.
Continue to cook the fritatta until you see a nice golden crust forming around the edges then place into your oven for 10-12 minutes. Your fritatta is done when you touch the centre and it is just set, it should still look slightly wet look to it as it will continue to cook while out of the oven. Let your fritatta sit in the pan for a couple of minutes before turning out onto a plate.
It’s always nice to serve this with a bit of rocket, a couple of chunks of fresh tomato and some shaved parmesan
